Instead of bacteria, cold or heat can also ensure preservation – our grandmothers already knew that. Sounds time-consuming and complicated? With these tricks it is very easy.
By Stephanie Souron
Can
Preservation by heating is currently experiencing a hype similar to that of fermentation. Summer and fall are the perfect time to stock up for winter. Fruity jams, hearty chutneys, sweet tomato sauces – the possibilities are almost unlimited. The most important thing about canning is to sterilize the jars before filling. This works, for example, by washing glasses and lids either very hot in the dishwasher or by placing them briefly in boiling water. After hot applesauce, sauce or chutney (preferably with a funnel) has been poured in, the glasses are turned upside down for about ten minutes. This creates a vacuum that keeps the contents for about a year.
Peaches in white rum
© StockFood / Newedel, Karl